Mixed Berry Winter Jam Recipes

EASIEST MIXED BERRY JAM

Steps:

• Chop the frozen fruit from each bag into pea-sized chunks (you can mash the thawed fruit with a potato masher if you prefer larger fruit chunks in your jam - I don't, I like jam that has a chunky texture, but spreads easily).
• In a large pot, combine fruit and sugar.
• Bring mixture quickly over high heat to the gelling point (it actually takes quite a while, in excess of ten minutes - and stir constantly, or fruit will stick to the bottom and burn).
• After fruit has reached the gelling point (thick enough to slide, as one 'flake', from a cold spoon), remove from heat.
• Ladle into sterilized jars, apply seals and rings, and process for 15 minutes, with whole jars submerged at least 1-2 inches under boiling water.
• That's it! Six bags, six cups. Chop, mix, boil to the gelling point, fill jars, process, DONE, all in less than an hour.
• NOTE: the Ball Blue Book calls for 9 cups of "berries" (i.e., blackberries, young berries, dew berries, etc.,) - six 12 oz. bags of mixed berries yields slightly less, but approximately that much.

MIXED BERRY JAM

Steps:

• In a large pan, combine berries with sugar.
• Crush berries with a potato masher.
• Add lemon juice and lemon rind.
• Bring to a boil, skimming off any foam that forms.
• Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
• While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
• Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
• Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
• If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.

MIXED BERRY OVEN JAM

Steps:

• Preheat oven to 450°F.
• Line a 9x13 inch metal cake pan with aluminum foil. Then crumple up a sheet of parchment paper into a ball. Unfold the parchment and place it into the bottom and up the sides of a 9x13 inch metal cake pan. Make sure there are no holes.
• Hull strawberries and cut in half.
• Add all the ingredients, except the vanilla, to the prepared pan and toss to combine.
• Bake for 25-30 minutes, or until the fruit is soft and the juices are thick and bubbly.
• Remove from the oven and add the vanilla extract.
• Carefully mash the fruit with a fork, making sure not to poke a hole in the parchment. Let cool.
• Pick up the parchment paper and use as a funnel to pour the jam into a mason jar or other sealed container.